Steak and Potato Soup

5 from 1 vote

Steak and potato soup in Dutch Oven on the stove is cheesy like a Philly Cheesesteak soup of a meal. Use fresh beef or leftover steak too.

Prep Time15

Cook Time30

Course: Entree, Soup

Cuisine: American

Keyword: cheese, dutch oven, potato, soup, steak

Servings:

Author: Justine

1/3 c butter
1 small onion diced
2 ribs celery diced
2-3 medium potatoes Yukon Gold are best, russet work but will take a bit longer to get tender, dice into small bite size pieces
1 bell pepper optional, diced
1/3 c all purpose flour
4 c beef broth
1 tbsp worchestershire sauce
1 tbsp Franks Hot Sauce optional for heat
1 c heavy cream
6 oz cheddar cheese shredded, optional
1 lb. steak round steak used, cut into thin strips

Melt butter in Dutch Oven over medium high heat and add diced potatoes. Cook for 5 minutes. Add diced onion, celery and bell pepper for 5 more minutes or until veggies get a bit tender and potatoes are beginning to soften. Add the flour a little bit at a time, stirring to thicken the butter into a sort of roux for 1-2 minutes.
Stir in the beef broth a little bit at a time until smooth. Add the Worcestershire sauce and hot sauce and mix. Simmer until the vegetables and potatoes are soft to your liking, around 10-15 minutes.
Add the heavy cream and simmer for about 5 minutes, once done, remove from heat and add in the cheddar cheese. Set your oven to broil and add the sliced cheese to the baguettes and place on a foiled lined baking sheet and broil for about 4-5 minutes or until bubbly.
In a large pan add about 1 tbsp of any oil of your choice and began cooking the thinly sliced steak over a medium high heat until browned. (if using leftover precooked beef you can skip this step or just warm quickly)
Fold the cooked steak into the soup to warm together for a few minutes - or put on the bottom of each bowl with soup poured over the top. Serve with the cheese baguettes and top with parsley (optional) and serve!